Citrus & Herb Pasta with Herbs of Naples Balsamic
A bright, garden-fresh pasta salad with Meyer Lemon Olive Oil and Herbs of Naples Balsamic. Easy, flexible, and perfect for gatherings or quick lunches.
Citrus & Herb Pasta with Herbs of Naples Balsamic
6
15 minutes
10-15 minutes
Pasta
A bright, garden-fresh pasta salad with Meyer Lemon Olive Oil and Herbs of Naples Balsamic. Easy, flexible, and perfect for gatherings or quick lunches.
Ingredients
- 1lb short pasta (penne, cavatappi, rotini, etc)
- 5 cups fresh vegetables, washed (our picks: bell pepper, cherry tomatoes, green beans, sugar snap peas, Tuscan kale)
- ⅓ cup fresh herbs (parsley, basil, dill, mint, thyme, and chives all work great!)
- Crumbly cheese (feta, chevre, blue) to finish (optional)
- Optional add-ins: grilled chicken or shrimp, cannellini beans, olives
Dressing
- ½ cup Fustini’s Meyer Lemon Olive Oil
- ¼ cup Fustini’s Herbs of Naples Balsamic
- 1 garlic clove, minced (optional)
- 1 Tablespoon Dijon mustard
- Salt + pepper to taste
Directions
Dressing
- Add all dressing ingredients to a jar with a tightly fitted lid.
- Shake vigorously until emulsified. Keep at room temperature until adding to pasta.
- Enjoy any leftover dressing for up to 7 days refrigerated. Bring back to room temperature and shake well before using.
Pasta
- Cook pasta according to directions, drain well, and allow to cool.
- Chop your vegetables into bite size pieces and toss with cooled pasta and dressing.
- Finely chop fresh herbs and mix into pasta.
- Garnish with more fresh herbs or your choice of crumbly cheese (we love a salty, creamy feta!)
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